HERE is a winter warmer that will make everyone forget about the terrible wintry weather - well, perhaps for a short while.

It's a sticky toffee pudding with butterscotch sauce that's perfect for those with a sweet tooth and will give you plenty of 'fuel' to get back out there in the snow.

This recipe is from Eric Paxman, general manager at Bradley's restaurant on Fitzwilliam Street near Huddersfield town centre.

He said: "It's an absolutely firm favourite here at Bradley's and the diners would really miss it if it disappeared from the menu. It's easy to make and children could have a go with some splendid results.''

Eric worked in London for three years at Marco Pierre White’s Michelin starred restaurant, Lescargot, before returning to Huddersfield as head chef at Bradley’s for four years before jetting off to work in Australia for two years.

He then returned to become head chef at Bradley’s and was then promoted to general manager.

What you need to make six puddings

6 pudding moulds

12 oz Demerara sugar

12oz self raising flour

12oz pitted dates

4eggs

2 tsp bicarbonate of soda

1 pint water

Method

Cream the butter and sugar together until light and fluffy, meanwhile put the dates and the water in a pan and bring to the boil.

Add the eggs slowly to the sugar mix. Fold in the flour. Add the bicarb to the dates and water once boiled and pour onto the butter mix. Fold in gently.

Pour into moulds 3/4 full, bake at 180oc or gas mark 3 for about 45 mins.

Butterscotch Sauce

Ingredients

125g butter

250g Demerara sugar

half pint cream

Method

Bring all the ingredients to the boil, stir all the time until all the sugar has dissolved.

Once the pudding has baked take out of mould and pour over the sponge. Serve with vanilla ice cream and eat immediately.